Roasted Beets Recipe
ricotta, lemon vinaigrette, zaatar, arugula
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Ingredients
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Ingredients
Method
Directions
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails. Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place them on a baking sheet and roast in the oven for about 45-60 minutes, or until fork-tender.
- 2
Preparing the Lemon Vinaigrette
In a small bowl, whisk together lemon juice, honey, and a pinch of salt. Gradually whisk in the olive oil until emulsified. Set aside.
- 3
Assembling the Salad
Once the beets are roasted and slightly cooled, peel the skins off and slice them into wedges. In a large bowl, combine the arugula and roasted beet wedges. Drizzle with lemon vinaigrette, and gently toss.
- 4
Plating
Serve the arugula and beet salad on plates. Top with dollops of fresh ricotta cheese, a sprinkle of zaatar, and freshly cracked black pepper to taste.
